August 25, 2006
CW helps students cook up culinary careers through C-CAP
Colonial Williamsburg’s culinary staff provides a day of training during a week-long summer program for rising high school seniors in culinary arts and introduces the opportunity for a Colonial Williamsburg culinary apprenticeship. The Careers through Culinary Arts Program (C-CAP) is a private, non-profit organization whose mission is to promote and provide career opportunities in the foodservice industry for at-risk and underserved youth through culinary arts education and employment.
A day-long field trip includes a tour of the Williamsburg Inn kitchen, King’s Arms Tavern, the commissary bake shop, pastry shop and cook-chill operation, and a cooking demonstration. During lunch, the students observed apprentice chef Kyle Woodruff as he prepared an airline chicken breast stuffed with brandied fruit.
Woodruff is serving a three-year apprenticeship that introduces him to the complete range of culinary arts. Through a cooking competition held in the spring, C-CAP awards the Colonial Williamsburg apprenticeship and scholarships to such schools as the Culinary Institute of America, Johnson & Wales University and Tidewater Community College. C-CAP serves the entire Hampton Roads community from the Williamsburg-York County area to Virginia Beach.
In July, Colonial Williamsburg hosted 26 educators from across Hampton Roads to introduce them to the program and provide an overview of the apprenticeship and other opportunities Colonial Williamsburg can offer their students.
“The feedback we received from the teachers who participated in our open house was overwhelmingly positive,” said Hans Schadler, Colonial Williamsburg executive chef and culinary director. “They used words like ‘impressive’ and ‘excellent’ to describe the opportunity our apprenticeship offers.”
“Colonial Williamsburg operates four hotel properties, four Historic Area taverns and restaurants at both the Golden Horseshoe Gold Course and the Green Course, so the opportunities in culinary careers are many and varied,” added Chef Hans.